maple sugar tuscan cake aka torta mantovana

maple sugar tuscan cake

Ingredients

  • 200g butter, at room temperature
  • 150g maple sugar
  • 1 lemon, its zest
  • 4 egg yolks
  • 1 egg
  • 150g flour
  • 2 tsp baking powder 
  • 120g almonds, in powder 
  • Icing sugar for decorating

Method (Thermomix settings)

  1. Preheat the over to 180C. Prepare a 23cm (9’’) springform mould, butter it and add a bit of flour - or add a circular baking paper to cover the bottom and sides of the mould.
  2. In a blender, pulverise the maple sugar. (10S/S10)
  3. Add the butter and the lemon zest. Beat for 3 minutes until a creamy and homogeneous. (3M/S3)
  4. Add the eggs one at a time and beat between each eggs. (8M/S3 in total)
  5. Sift the flour and baking powder together and add them to the mixture. Mix until the flour is well incorporated into the dough. (1M/S3)
  6. Pour the dough into the mould and using a spatula or wooden spoon, make sure to flatten the mix evenly in the mould.
  7. Spread the almonds on top of the mixture.
  8. Cook in the middle of the oven for 40-45 minutes or until the top is golden or poke a toothpick in until it is clean.
  9. Let cool down for 10 minutes. Unmould and serve in a service plate. Spread the icing sugar on top of the cake and serve.

Recipe inspiration : torta mantovana from Matteo Perduca

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